Pumpkin, butter bean and spinach curry

    45 min

    Mild, creamy vegetarian curry that the whole family will love! And so EASY to make!

    23 people made this

    Serves: 4 

    • 4 tablespoons vegetable oil
    • 1 large onion, sliced
    • 3 tablespoons curry paste
    • 1 (400g) tin coconut milk
    • 160ml water
    • 450g pumpkin, cut into 2.5cm squares
    • 1 (400g) tin butter beans
    • salt and pepper to taste
    • 250g frozen spinach, thawed and drained
    • 3 tablespoons chopped fresh coriander

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Heat the oil in a large saucepan over medium heat, and stir in the onion. Cook and stir until the onion is soft and beginning to brown, about 8 minutes. Stir in the curry paste, cook for 2 minutes longer, then add the coconut milk, water and pumpkin. Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer until the pumpkin is nearly tender, about 10 minutes.
    2. Stir in the butter beans, and continue simmering until the pumpkin is tender, about 5 minutes. Season to taste with salt and pepper, then stir in the spinach and coriander. Simmer a few more minutes to reheat, and serve.

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    Reviews in English (13)


    Lovely mix of ingredients and easy to prepare. Easy to change quotients of vegetables to taste.  -  01 Jan 2010


    Altered ingredient amounts. I used 110g butterbeans and 180g butternut squash, 1 tsp of garlic granules instead of an onion.Iused 420g tikka massala sauce.  -  01 Jan 2010


    This is a great tasting mild curry. I changed butternut squash instead of pumpkin and kept the rest the same. Looks colourful too and really easy to make.  -  25 Feb 2013